Ingredients (4)

1 package 3-by-3-inch square wonton wrappers (about 60)

5 to 6 tablespoons vegetable oil

Salt

1/3 cup furikake

It’s hard to find chips that pair well with Polynesian-style Ahi Tuna Poke, so we made our own using wonton wrappers, salt, vegetable oil, and furikake (a mixture that may contain toasted sesame seeds, crushed and toasted nori, dried and ground fish, sugar, and salt).

What to buy: Furikake can be found at most Whole Foods, gourmet grocery stores, or online.

Instructions

1Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds.

2Slice wonton wrappers in half diagonally to form two triangles. Lightly brush 2 baking sheets with vegetable oil and arrange triangles in a single flat layer without touching, about 24 triangles per sheet. Lightly brush the top of each triangle with vegetable oil and season with salt. Sprinkle a generous tablespoon of the furikake over each baking sheet.

3Bake until the surface of the wontons just begins to blister, about 4 minutes. Rotate the pans between the racks and bake another 4 minutes, until the crisps are golden brown all over. Transfer crisps to a serving dish and repeat with remaining wonton triangles. The cooled crisps can be stored in an airtight container for up to 5 days.

This veggie-packed sheet pan shakshuka is easy to prep and, equally important, an absolute breeze to clean up. It’s a great meatless weeknight meal option, and would also make for an impressive no-fuss brunch entree for a crowd.